Corned Beef For The Soul Food

EASY CORNED BEEF FOR DELI SANDWICHES

Steps:

• Remove brisket from vacuum packaging.
• Remove visible outside fat and wash.
• Place in crockpot.
• Add pickling spices and the beer.
• Cook on High for about 6-8 hours.
• (You may wish to turn the corned beef once).
• Continue cooking until beef is tender but not falling apart.
• Total time will depend on size of roast.
• Gently remove corned beef from crockpot, keeping it in one piece if possible.
• If any chunk of beef falls off, just place the 2 pieces together before wrapping as instructed below.
• Scrape off any outside fat, using a very sharp knife.
• TO KEEP BEEF FROM CRUMBLING DURING SLICING: Immediately wrap the hot corned beef in plastic wrap, wrapping it as tightly ACROSS THE GRAIN as possible.
• Snugly fold ends of plastic to completely encase beef.
• The heat from the beef may/will"seal" the plastic wrap and keep corned beef moist.
• Put wrapped beef in a Zip-lock bag and REFRIGEATE.
• When ready to serve, thinly slice across the grain with a sharp knife (not serrated) or an electric slicing machine.
• NOTE: I usually turn the crockpot ON when I go to bed, and the corned beef is ready when I wake up.
• I wrap and refrigerate it, and it's perfect for lunch-time sandwiches.

BEST CORNED BEEF/ SILVERSIDE ON THE PLANET.

Steps:

• Take the corned beef/silverside out of the plastic wrapping and wash it off in cold water. (makes it less slippery and easier to handle).
• Take the whole cloves and stick the little spike part of each clove well into the meat. (sometimes you need to make a little hole into the meat with the point of a veggie knife in order to get it in). Stud the entire piece of meat evenly with cloves, using more than 40 of them if necessary).
• Put the golden syrup into the bottom of a large tall saucepan (I use a big soup pot).
• Put the meat into the pot, add the bay leaf and pepper, halve the oranges and squeeze them to get some juice out over the meat, drop the squeezed oranges into the pot as well.
• Cover with water and simmer for 1.5 to 2.5 hours depending on how big the piece of meat is -- even a small bit does really well on low for 1.5-2 hours. Top up the water if necessary.
• Take out and rest the meat for 10 minutes. Pick out what cloves you can (they are really there for flavour, not to be eaten) Cut across the grain. (if you do it the wrong way your "slice" of meat will fall into 1000 tiny pieces so just turn the meat around and cut at right angles to your first cut if that happens.).
• Cut it into thin slices. Serve with mustard sauce (if you can already keep your hands from nibbling it off plate).
• Prepare to taste corned beef like you've never tasted it before -- ummmmm --.
• Serves 4 in theory, but I have to confess that DH and I we could eat one small one each. LOL nibble, nibble, just a little bit more, nibble, nibble, opps , gone!
• Served cold, it also makes great sandwiches -- but in our house there's rarely enough left over to make a sandwich :).

INSTANT POT CORNED BEEF THE SOUTHERN SOUL FOOD WAY

Steps:

• Remove the corned beef brisket from the packaging and rinse well.
• If using the spice packet that comes with the brisket, rub the mixture all over the top, non-fatty side of the corned beef. Mix the seasonings in a small mixing bowl if you make your seasoning per the pickling spices ingredients above (yellow mustard seeds, brown mustard seeds, coriander seeds, dill weed, allspice, cloves, crushed bay leaves, red chili flakes, salt, and pepper). Then rub the mixture all over the top, non-fatty side of the corned beef.
• Place the Instant Pot steamer trivet rack on the kitchen counter and put the seasoned brisket on top.
• Open the Instant Pot lid and pour the beef broth and the garlic into the stainless steel inner pot.
• Then using the trivet rack handles, place the brisket inside the Instant Pot stainless steel inner pot, seasoned side up and fatty side down.
• Close the Instant Pot lid (make sure the valve is up - in the position for sealing) and pressure cook on high for 90 minutes.
• When the cooking time is finished, allow a natural pressure release for at least 15 minutes.
• To open the Instant Pot lid, move the valve to 'venting' and manually release the remaining pressure.
• Add the onion, carrots, potatoes, and cabbage to the inner pot with the corned beef, sinking the vegetable into the beef broth.
• Place the lid back on the Instant Pot (make sure the valve is up - in the position for sealing) and pressure cook on high for 4 minutes.
• When the cooking time is finished, allow a natural pressure release for at least 2 minutes.
• To open the Instant Pot lid, move the valve to 'venting' and manually release any remaining pressure.
• Baste the corned beef by spooning the beef broth in the pot over the top of the brisket, then carefully remove the meat using the trivet rack handles.
• Place the corned beef on a cutting board, slide out the trivet rack underneath it, and then slice the meat.
• Serve this Southern soul food corned beef brisket right away with the cooked vegetables, and enjoy!

CORNED BEEF & CABBAGE

Steps:

• In a large dutch oven or pot add water and seasonings. Next, add corned beef and cabbage. Cover and bring to a boil, reduce heat to low and simmer 4 hours until tender. Enjoy.

CORNED BEEF FOR THE SOUL

Steps:

• Place silverside in a pot large enough to accomodate it.
• Stud the bayleaf and cloves into the whole onion and place in pot.
• Add vinegar, sugar and beer to the pot.
• Add as much water as is necessary to cover the silverside.
• Put on heat and bring to the boil.
• Skim off any scum (brown, bubbly impurities that rise out of meat to the surface) as it appears.
• After pot comes to the boil, turn heat down to a simmer.
• Cover and cook for around 2 hours, or until meat is very tender.
• When done, turn off heat. Allow the meat to cool in the liquid, to achieve maximum flavour.
• Drain and prepare according to your tastes (re-heat, or refrigerate for later use).
• Enjoy!

OVEN-ROASTED CORNED BEEF FOR SANDWICHES

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Place a metal rack in a large baking pan.
• Rinse brisket very well, especially if it has pickling seasoning on it. Cut off extra fat, leaving just some of it. Apply pepper and garlic powder and rub it into the meat. Put brisket, fat-side up, on the prepared rack. Pour beer into the pan and cover with foil.
• Cook in the preheated oven until brisket is very tender, about 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C).
• Remove from the oven and transfer brisket to a platter. Cover tightly with foil and let sit for 20 minutes.
• Use a very sharp knife to slice meat across the grain and at a bit of an angle into very thin slices.

ULTIMATE CORNED BEEF

Steps:

• Preheat the oven to 300°F.
• Line a roasting pan with a double layer of heavy-duty aluminum foil, enough to wrap the meat tightly.
• Rinse the corned beef and pat it dry. Place it on the foil. Arrange the onion and orange slices over and around the meat. Sprinkle on the pickling spices, lay on the celery stalks, and pour on the water. Wrap very tightly and pinch the edges well to seal.
• Bake the corned beef for 4 hours, or until a few bubbles begin to escape.